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Farm Raised Venison and Ginger Meatballs with Citrus Glaze
Ingredients
  • 2 spring onions (white part and some green chopped)
  • coarsely grated zest of 1 orange
  • 500g farm raised venison mince
  • 45g (½ cup) dry breadcrumbs
  • 1 egg (lightly beaten)
  • 2 cloves garlic (finely chopped)
  • 50g (¼ cup) ginger in syrup (finely diced)
  • 1 tsp flaky sea salt
  • 15ml (1 tbsp) olive oil
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